Ingredients:

• Bones of one Chicken
• 1 – Carrot, chopped
• 1/2 cup – Celery, chopped
• 1 – Spring onion, chopped
• 1 tsp – Ginger, grounded
• 1/4 cup – Cabbage, shredded
• 1/4 cup – Carrot, shredded
• 1 tsp – Soy sauce
• 1 tbsp – Corn flour
• 3 tbsp – Milk
• 1 tsp – White Vinegar
• Salt as per taste
• Pepper powder as per taste

Method:

1. Clean the bones.
2. Pressure cook the chicken bones, celery, carrot, spring onion and ginger for 20 mins with enough water.
3. Put the stock in a vessel.
4. Add shredded cabbage and carrot. Bring to boil
5. Add salt, pepper powder and soy sauce.
6. Make a paste of cornflour and milk.
7. Add to the boiling soup and stir continuously.
8. Add vinegar.
9. Serve hot.

Recipe courtesy of Sify Bawarchi